baked fiesta spinach dip

Name: Baked Fiesta Spinach Dip
Prep time: 20 min
Cook time: 45 min
Ingredients: - 1 cup chopped onion; - 1 tablespoon vegetable oil; - 1 cup chunky medium salsa, well drained; - 1 (10 oz.) package frozen chopped spinach, thawed; - 2 1/2 cups shredded monterey jack cheese; - 8 oz. light cream cheese, cubed; - 1/2 cup light cream cup sliced black olives; - 1 cup chopped pecans

(1 RATING)

46 Pinches

Linda Walter

Gulfport, FL

Updated on Aug 27, 2012

from the cookbook, "Southern Scrumptious"

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prep time 20 Min

cook time 45 Min

method ---

yield makes 5 cups

Ingredients

- 1 cup chopped onion
- 1 tablespoon vegetable oil
- 1 cup chunky medium salsa, well drained
- 1 (10 oz.) package frozen chopped spinach, thawed
- 2 1/2 cups shredded monterey jack cheese
- 8 oz. light cream cheese, cubed
- 1/2 cup light cream cup sliced black olives
- 1 cup chopped pecans

How To Make baked fiesta spinach dip

Step 1

Saute the onion in oil in a medium skillet over medium heat until tender.

Step 2

Add the salsa. Drain the spinach and squeeze dry. Add the spinach to the skillet. Cook for 2 minutes.
Step 3

Pour the mixture into 1 1/2quart baking dish. Stir in 2 cups of the Monterey Jack and the cream cheese, cream and olives.
Step 4

Sprinkle with the pecans. Bake, uncovered, at 350 degrees for 15 minutes. Cover with foil and bake for 15 minutes longer. Sprinkle with the remaining 1/2 cup Monterey Jack. Serve hot. Yield: 5 cups
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